Paleo Recipe: Beef Jerky (in an oven!)

If you don’t have a dehydrator but would like to have beef jerky on hand for snacking, follow the directions below from MARTHA STEWART. You can actually make it in your oven! My aunt has made this before and she really enjoyed it. You can also use the same ingredients/seasonings in your dehydrator if you’re looking for something different.
Servings: 1 servings
Time: Roughly a weekend


  • 3 lb Top round London Broil;
  • 3 ts Salt
  • 2 ts Coarsely-ground black pepper
  • 1 ts Garlic powder


The beef should be quite lean, because fat can become rancid with storage. Cut meat into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic powder in a small bowl. Rub spice mixture into strips. Cover loosely with plastic wrap, and marinate for 48 hours in the refrigerator. Remove a rack from the oven. Preheat the oven to 115 degrees. Remove the strips from the marinade, and lay them directly on the oven rack so that air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven until well dried, 6 to 8 hours. Makes about 1 pound dried jerky. Comments: The USDA recommends cooking the beef jerky at 160 degrees for the first 4 hours and then reducing the temperature to 130 degrees during the dehydrating process. Source: “Martha Stewart Living –  Per serving: 9 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6396mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted

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